Apparatus for cooking by retained heat.



PATENTED DEG. 13, 1904.

F. KAHN. APPRATUS POR COOKING BY RETAINED HEAT.

APPLICATION FILED JULY 1, 1903.

2 SHEETS-SHEET i.

N0 MODEL.

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...ev/rd/ W/TNESSES' PATENTED DEG. 13, 1904-.

1?" KAHN.

APPARATUS FOR COOKING BY RETAINED HEAT..

APPLICATION FILED JULY l, 1903.

2 SHEETB-SEEIIT 2.

NO MODEL.

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A TTOFM/E VSA STATns PATENT OFFICE..

i No. 777,103. Eatented 'December 13, 1904.

FELIX KAHN, OF NEW YORK, N. Y., ASSIGNOR TO JAMES S. MAoOOY, OF NEI/V YORK, N. Y.

APPARATUS FOR COOKING. BY FIETAIlNED HEAT.

SPECIFICATION forming part of Letters Patent No. 777,103, dated December 13, 1904.

Application filed July l, 1903: Serial No. 163,875. (No model.)

T il 'LU/710m 77W?! @0W/067%: and dry cooking' by retained heat to perfec- 50 'Be it known that I, FELIX KAHN, a citizen tion. This cannot possibly be donc by any of the United States, and a resident of New other construction within my knowledge. York, borough of Manhattan, in the county of My invention provides an improved cooking New York and State of New York, have inapparatus designed to secure the new results vented a new and useful Improvement in Apabove noted, which I now proceed to describe 55 paratus for Cooking by Retained Heat, of with reference to the drawings, in whichwhich the following is a specification. Figure l is a vertical central section of the In the cooking of food as ordinarily pracentire cooking' apparatus. Fig. 2 is a horiticed there is a great waste of heat, care, and zontal section of the heat-retainer, and Fig.

attention, an unnecessary amount of wear and 3 is a perspective view of the cooking-recep- 60 tear on` the cooking utensils, a large loss of tacle and its contained accessories, which are food material, and too frequently an inferior together removable from the heat-retainer and quality of food due tothe drying and burning are to be initially applied with the contained I5 and the loss of the succulent juices which give food to a stove, .electric heater, or any cxwholesoine, nutritious, and palatable quality traneous source of heat and after the food L to the food. This is so by reason of the fact has been thoroughly permeated with a heat of that the cooking' is usually done by a continucooking temperature is placed within the heatous application of heat, which wastes seventy retainer, where the cooking is done to cointo eighty per cent. of the heat, occupies the pleticn in a lireless way.

stove with utensils for a needless length of In the drawings, A represents an outer cas- 7 0 time, thereby limiting the capacity of the ing whose inner walls are lined and packed as stove, and subjecting the utensils to just that follows: a non -conducting lining u next to much more wear and destructive iniiuence of the outer casing, a corrugated cylinder c' inz5 heat, as well as consuming an unnecessarily side the lining' a, the corrugations shown runlarge amount of fuel. ning vertically forming two series of air- 75 It is known that after food has been raised chambers .s and s', another non -condueting to a cooking temperature and is thoroughly lining at inside the corrugated cylinder c', a permeated by that degree of heat the cooking relatively thick packinguf, of non-conducting' will proceed if the heat is conserved as against fiber, and an innersheet-lnetal lininga, which loss by radiation. retains the librous packing fr. The librous 8O I heretofore invented a heat-retaining depacking a extends around the sides and also vice for keeping cooked food in a hot state across the bottoni ofthe casing, as seen in which has been stewed or boiled. By sbse- Fig. 1.

3 5 quent experiments I found that after having In the outer sheet-metal casing A there is first permeated food with heat at a cooking formed near the upper edges an indented peteniperature I was able in that device to stew ripheral groove e", which forms a circular or boil food to perfection; butIfound it physhorizontal rib on the inner surface of the ically impossible to steam or dry cook in that sheet metal, and upon this rib and extending device by retained heat. To accomplish these over the non-conducting packing' and the inthings, I place a body of water in the bottoni ner sheet-metal lining uit of the heat-retainer of the cooking-1'eceptacle and construct a peris an annular nuctal collar a, which is soldered forated rest, which I place over the water, and in place and closes in the tops of the spaces on this rest I place a pan or secondary cookbeside the corrugated shell af and also the top 45 ing-receptacle containing' the food, with a of the space containing the iibrous material tight-fitting lid for dry cooking and without af. At the angle where this collar joins the a lid for steam cooking. By heating' the food side of the casing there is laid above the coland water thoroughly in the cooking device lar a circular ring fr, of wire, which is snugly thus constructed I am enabled to do both steam .soldered in the angle and 'serves to reinforce the connection and also to tightly seal the joint against the absorption of the vapors of cooking' by the non-conducting' packing.

E is a tightly-fitting cover which closes in the top of the casing and has hing'ed hasps c, adapted to eng'age with protruding' staples a7, secured to the sides of the casing, by which the cover may be tig'htly secured in place. The cover E is made with a depending marginal flange e, which fits with a friction-tig'ht joint within the uppei` edg'es of the outer casing'. This cover is rendered non-conducting to avoid the loss of heat therethrough by a circular board or other material E', bearing on its lower side a pad formed of a fibrous packing' E2, retained by a flexible lining c2, of fabric or other material. This fabric is carried up over the top of the'edges of the board E, and the circular board, with the attached pad, is pressed within the depending flange e of the cover E and is retained frictionally therein, so as to be easily removable. This easy detachability permits the board, with its attached pad, to be easily and quickly removed when there is occasion for it. Between the board E and the top of the cover E there is an air-space Tithin the heat-retainer as thus described is contained the cooking-reee1i tacle B, which is made of a size and shape to approximately lit the inner wall u? of the heat-retainer and just high enough to allow the handles of said cooking' receptacle to conveniently lie upon the top of the collar a, so that said handles may be easily grasped when the cookingreceptacle is to be lifted into or out of the heat-retainer. The cooking-receptacle B is provided with a detachable cover B and contains three accessory parts. The first of these is an inverted-cup-shaped rest or support C, which is perforated throughout the top and sides and which is nearly but not quite the diameter of the cooking receptacle and is about three inches high. Another accessory part is a pan D, and the third is a cover D for the pan. This pan is supported upon the top of the rest C, which latter has a depression c formed in its upper side, into which the ring handle c of the rest may be folded to allow the pan D to sit flat'upon the upper surface of the rest. The pan D has at its upper edge a bail-shaped handle CZ. This bail furnishes means for lifting the pan out of the cookingreceptacle, which could not Otherwise be conveniently accomplished, and the handle ring c of the subjacent rest is for a similar purpose.

To carry out the cooking contemplated by my invention, the receptacle B is lifted by its handles band placed upon any suitable source of heat, as shown in Fig. 3. This may be a cooking stove, an electric heater, a gasstove, or any other extraneous source of heat. The length of time required for the initial application of heat varies somewhat with the bulk and the character of the food being l treated and the energy of the fire.

y Usually from live to thirty minutes will sufice to permeate the contents with a heat of cooking' temperature. A carefully-prepared schedule giving' for every kind of food the exact time required, as ascertained by elaborate and scientific experiments, will accompany each apparatus. The cooking receptacle is then, without being opened, transferred tothe heatretainer and is placed therein,'as shown in Fig. l, and the cover E is then placed on, and the cooking will be completely done therein. In this cooking the food is perfectly tender, and the result of the cooking' is rendered to a large extent independent of the time of the retention of the food within the apparatus,

cold, but retains its heat and succulent juices, losing nothing' in liavor or weight, but, on the contrary, developing' a higher economic and dietetic value and a more wholesome and palatable quality. As the cooking-receptacle may be taken off the stove in so short a time, it will be seen that the stove is then available for other uses, and even a stove of small size, consuming a small amount of fuel, will be found sufhcient for the needs of a large family or hotel. Furthermore, the cook or housewife is relieved of all apprehension of the burning of food and of the constant care and attention involved in securing' a good result on the ordinary kitchen-stove.

I will now describe the contained accessories of the cooking-receptacle and their correlated values in establishing a unitary organi- Zation for my cooking apparatus.

In fully meetingl the wants of the cuisine it is necessary that a complete cooking apparatus must be able to do steam cooking and dry cooking', as well as stewing and boiling. The pan D and rest C are designed to thus extend the utility of the cooking apparatus. For steam cooking the food is placed in the pan D with the cover Dl off, and the pan D is placed on the perforated rest C, while under the rest and within the cooking-receptacle B is first placed a quantity of water, as shown at fw. The receptacle-B, with the food in the open pan, the pan on the rest, and the water under the rest, is then placed upon the lire or other source of heat, as shown in Fig. 3, and the cover B tightly closed upon the cookingreceptacle. The water is raised to the temperature of steam cooking' with the steam filling the cooking-receptacle and in direct contact with the food. The cooking-receptacle is now transferred, without being opened, to the heat-retainer and is inclosed within the same, where the residual heat in the food and in the body of hot water, and steam rising therefrom, continues the cooking' by steam. To do dry cooking, I place the lid Dl on the pan, so as to inclose the food and prevent contact of steam with the food. In both cases the body of water acts as a supplemensince the food does not depreciate or becomev IOO IOS

tary source of heat to effect the cooking. The moist envelop of steam prevents the food from crusting on top and avoids all necessity for basting in the one case, and the moisture arising from the food and from any liquid in the closed pan therewith likewise eiects selfbasting in the dry cooking.

The cooking-receptacle and its pan and rest are preferably made of enameled ware.

Having thus described my invention, what I claim as new, and desire to secure by Letters Patent, is

1. In an apparatus for cooking by retained heat, the combination of a heat-retainer, a removable cooking-receptacle, a removable cooking-pan therein, and means for supporting said pan above the bottom of the cooking'- receptacle.

Q. In an apparatus for cooking by retained heat, the combination of a heat-retainer, a removable cooking-receptacle, a removable cooking-pan therein, a ycover for said pan, and means for supporting1 said pan above the bottom oi the cooking-receptacle.

3. In an apparatus for cooking by retained heat, the combination of a heat-retainer, a removable cooking-receptacle, a removable cooking-pan therein, and a removable rest lor said pan.

4. In an apparatus for cooking by retained heat, the combination of a heat-retainer, a removable cookingsreceptacle, a cover therefor, a removable cooking-pan in said cookingreceptacle, a cover therefor, and means for supporting1 said pan above the bottom of the cooking-receptacle.

5. In a cooking apparatus, a heat-retainer consisting' of an outer casing with non-con ducting' inner lining' and an indented peripheral groove at the top of said inner lining forming an inwardly-projecting rib, and a covering for the top ol the non-conducting lining resting upon andsecured to the inwardly-indented rib ofthe outer casino'.

6. In a cooking apparatus, a heat-retainer consisting of an outer casing with non-conducting walls, said outer casing having an indented peripheral groove at the top oi said non-conducting walls forming an inwardlyprojecting rib, an annular collar covering' the top of the non-conducting walls and resting upon the inwardly-indented rib, and a ring arranged above the collar and soldered in the angle between the collar and casing.

7. In a cooking apparatus, the combination with a heat-retainer; of a detachable cover having a pendent liange, a board fitting therein, a pad with a flexible lining extended up over the edges oi' the board, said edges oi' the board and liexible lining being frictionally held within and removable from the Iiange of the cover substantially as described.

8. In an apparatus lor cooking by retained heat, the combination of a heat-retainer havingnon-conducting walls and cover, a detachable cooking-receptacle having conductinglwalls and cover fitting closely within the heat-retainer, a removable cooking-pan located within the cooking-receptacle, a cover therefor, and means 'for supporting the pan above the bottom of the cooking-ieceptacle.

FELIX KAHN.

Witnesses:

JAMES S. MAcCoY, E. M. HOLMES. 

